Cook the basmati rice according to package instructions and set aside.
In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
Add the curry powder, ground turmeric, and ground ginger to the pan. Stir well to coat the onions and garlic with the spices.
Gently place the salmon fillets in the pan and cook until they are cooked through and easily flake with a fork. Remove the salmon from the pan and set aside.
Using a fork, break the cooked salmon into smaller pieces.
Add the cooked rice, frozen peas, and flaked salmon to the pan. Stir everything together, ensuring that the ingredients are well combined and heated through.
Season with salt and pepper to taste.
Serve the salmon kedgeree hot, garnished with the halved hard-boiled eggs and fresh cilantro or parsley.
