As so many dinners do, this developed from necessity and adaptation. In other words, what was supposed to be an experiment in learning to like brown rice became something else entirely. The plan was to slowly simmer brown rice in coconut milk as a broth, with a few aromatic curry leaves, a pinch of golden saffron strands and a garlic clove thrown in to infuse. Then, once cooked and softened and delicately flavoured with coconut and spice, it was to be stir fried with some roasted vegetables with a few sprinkles of chili and turmeric and maybe an egg stirred through to lightly scramble. Of course, I had no brown rice and so, with the vegetables already roasting away, I decided to use egg noodles instead and abandon the coconut milk to another supper.
