In a medium sized saucepan add 1 tablespoon of butter and melt at medium heat, add rice and sauté for two to three minutes and then add water or chicken stock and cook till the rice till the rice is just soft and about cooked (it will take about 10 or 12 minutes depending on your rice). Drain water completely and keep the rice aside to cool.
In another saucepan add the remaining butter and sauté onion till transparent. Now add coriander, chili powder, cumin, turmeric and curry powder and cook on low heat for two more minutes stirring continuously.
Into the spices, add cream or yoghurt and stir well till you get thick creamy gravy. Add your salmon pieces and chopped eggs into it and cook for a few more minutes till all the flavors blend in together. Add a tablespoon of parsley leaves and salt and then mix in the cooked rice.
Stir fry for about 10 to 15 minutes add salt, pepper and lemon juice and cook for two minutes.
Serve the smoked Salmon kedgeree into a plate and garnished with the remaining parsley leaves.