Heat ghee in a skillet over medium heat.

Add ground cumin, chili powder, turmeric, and coriander to the ghee and cook for 1 minute until fragrant.

Add minced onion and diced apples to the skillet and sauté until softened and translucent.

Stir in cream of celery soup, cream of chicken soup, and cream of shrimp soup. Season with salt and pepper to taste.

Heat the soup mixture over low heat until smooth and well combined.

Add minced and cooked eggplant (or cooked chicken or shrimp) to the soup mixture and stir to incorporate.

Cover and simmer for 10 minutes to allow the flavors to meld.

Place rice in a saucepan with water, cover, and steam until tender.

Peel avocados and rub with lemon juice to prevent browning.

Place each avocado half on a bed of rice on a salad plate.

Fill each avocado half with the prepared curry mix.

Arrange raisins, whole peanuts, chutney, toasted coconut, lime wedges, scallions, and preserved kumquats (or crumbled bacon) in separate dishes.

Serve the filled avocados with the condiments at the table.