Coconut Milk Gravy with Eggs

1 1/2 cups Thick coconut milk
2 cups Thin coconut milk
6 Eggs
2 tablespoons Ghee or oil
1 Large onion, sliced finely
3 cloves Garlic, finely chopped
2 teaspoons Finely grated fresh ginger
3 Fresh green chilies, seeded and sliced
6 Curry leaves
1 teaspoon Ground turmeric
1 teaspoon Salt or to taste
2 tablespoons Lemon juice

Hard boil the eggs, cool under running cold water.
Shell, halve and set aside.
Heat the ghee and fry onion, garlic, ginger, chilies and curry leaves on low heat until the onions are soft.
Do not let them turn brown.
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, and stir constantly as it comes to simmering point.
Put in the eggs cut in halves and simmer, uncovered for 6-7 minutes.
Remove from the heat.
Stir in lemon juice to taste and serve with rice. 

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