Heat up a pot of water and hard boil the
eggs. Cool under running cold water. Remove shell, halve and set them
aside. Heat a wok with ghee and saute the onion, ginger, garlic, chilies
and curry leaves on low heat until the onions are soft. Ensure that they
are not burnt. Add the turmeric and stir for a minute. Then add the thin
coconut milk and simmer gently, uncovered for 10 minutes. Add the thick
coconut milk and salt to taste. Stir constantly as it comes to a
simmering point. Add in the eggs cut into halves and simmer, uncovered
for about 5-6 minutes. Remove from the heat and add in he lemon juice.
Serve hot with rice.