Heat a large heavy bottomed pot on medium-high heat. Add butter or canola oil and add onion, ginger and garlic and cook for about 5 minutes or until onions are translucent and slightly golden, stirring occasionally. Add ground coriander, cumin, turmeric and basmati rice. Stir so all ingredients are combined and cook 2 more minutes.
Add 2 cups of water and stir, scraping any brown bits off the bottom of the pot with a wooden spoon. Bring to a boil and reduce heat to simmer and cook covered for 9 minutes. Remove from heat and add peas. Cover and allow steam to continue to cook rice and warm peas for 15 minutes.
Meanwhile, add fish, 3 slices of lemon and bay leaf to a sauce pan. Add enough water to just cover and bring to simmer and cook for about 6 to 8 minutes or until fish is cooked and flaky. Remove fish from cooking liquid and allow to cool slightly. Using two forks, flake the fish apart.
In a small frying pan on medium high heat, add oil, pumpkin seeds and a pinch of cinnamon, chili powder, and salt. Gently stir pumpkin seeds so they don’t burn. Remove from heat after a couple of minutes or when they are slightly browned.
Assemble kedgeree. Add fish and chopped coriander to rice, salt, and stir to combine. Adjust seasonings and garnish with a sprinkle of chili powder (optional), fresh coriander, pumpkin seeds and dried currants.