Break asparagus spears in half and place in approx 1 cup of hot water in a pot with a tightly fitting lid so that it steams. Steam for 5-6 minutes. Cook until al dente.
Refresh with cold water( sit in cold water so they stop cooking) Use the water you cooked in for the next step
Mix bouillon in Asparagus water and put rice into this water. Cook around 30 minutes
Put chilli flakes and cumin and coriander seeds into 1 tablespoon of coconut oil. Fry lightly. Do not burn.
In the meantime, chop the onion and garlic, and fry in a 1 tablespoon of coconut oil. Add the tin of green lentils to the spices in the coconut oil and fry for about half a minute. Add one and a half times as much boiling water to the lentil mix
Stir in 1 teaspoon of Bouillon to the dahl and boil for 60-90 minutes( until dahl is a thick sauce consistency)Add fenugreek, salt turmeric and cayenne pepper to the garlic, and fry till tender
Now add onion, garlic, asparagus, and Flake the peppered mackerel with your fingers and add to fish kedgeree( peel away the back skin)
Slice and saute the mushrooms till almost caramelised and add to kedgeree. Drained garden peas and Cannellini bans
Finally, mix in the yoghurt until the entire mix is a creamy consistency( approx 1/2 Kg per 4-6 people) Dish one serving of salad on the side:)