In a skillet, melt the butter over medium heat.

Add the thinly sliced onions and fry until they are golden brown and caramelized.

Season the onions with salt and pepper to taste.

Pour in the boiling water and let the onions simmer for a few minutes.

In a separate bowl, mix the milk with arrowroot or flour until smooth.

Stir the milk mixture into the skillet with the onions.

Add curry powder to the onion gravy, adjusting the amount according to taste preference.

Allow the mixture to simmer until thickened.

Carefully place the halved hard-boiled eggs into the curry gravy, ensuring they are coated.

Let the eggs heat through in the gravy, but do not let them boil.

Garnish the dish with boiled rice and serve hot.