Eggs in Coconut Milk

For the eggs in coconut milk, place the eggs in cold water, bring to the boil and hard boil for about 8 minutes. Remove, rinse in cold water and peel. Cut in half and set aside. Finely chop the onion and finely chop the garlic and ginger. Finely chop the deseeded chili peppers. Heat ghee in a saucepan and sauté the diced onion, garlic, ginger, chili and curry leaves until light. (The onions should become soft, but not too dark).

Season with turmeric and then pour in about half of the coconut milk. Bring to a boil and simmer over medium heat for a few minutes. Add the egg halves, pour in the remaining coconut milk and simmer again for just under 10 minutes. Stir frequently. Season the eggs in coconut milk with salt and lemon juice and serve.

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