Recipe serves 8

Soak bread in milk.  Heat oil and butter in a large pan and fry onions and garlic.  When onions are soft, add curry powder, salt, chutney, jam, Worcester sauce, tumeric and vinegar and mix well.  Drain and mash bread and reserve milk.  Add bread to pan together with mince and sultanas.  Cook over low heat, stirring, and when meat loses its pinkness, remove from the stove.  Add 1 beaten egg, mix well and then spoon into a greased, 28 x 16 cm baking dish and level the top.

Recipe serves 8

Soak bread in milk.  Heat oil and butter in a large pan and fry onions and garlic.  When onions are soft, add curry powder, salt, chutney, jam, Worcester sauce, tumeric and vinegar and mix well.  Drain and mash bread and reserve milk.  Add bread to pan together with mince and sultanas.  Cook over low heat, stirring, and when meat loses its pinkness, remove from the stove.  Add 1 beaten egg, mix well and then spoon into a greased, 28 x 16 cm baking dish and level the top.

Beat remaining eggs with reserved milk (you should have 300 ml, or a little more) and the salt and tumeric.  Pour over meat mixture and put a few bay leaves on top.  Stand dish in a larger pan of water (this is important to prevent drying out) and bake, uncovered at 180 degrees Celsius for 1 hour or until set.  

Serve with rice, coconut, chutney, nuts and bananas.