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 water you cooked in for next step.
Mix Bouillon in asparagus water and put rice into this water. Cook for about 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 1 tablespoon of coconut oil.
Add 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-DO NOT BURN
NOW MIX THE FOLLOWING INTO THE RICE IN THE FOLLOWING ORDER
Spicy onion garlic mix (dahl).
Chopped cooked asparagus.
Flake the peppered mackerel with your fingers and add to fish kedgeree (peel away the back skin).
Slice and saute the mushrooms till almost caramelized and add to Kedgeree / Add saute chestnut mushrooms and water chestnuts instead of mackerel for vegetarian recipe.
Drained garden peas and Cannellini beans.
Finally, mix in the yoghurt until the entire mix is a creamy consistency. Approximately 500g