1. Warmth broiler to 180C/fan 160C/gas 4. Pour cold water over the bread and put aside to splash.
2. Then, fry the onions in the margarine, mixing routinely for 10 mins until they are delicate and beginning to shading. Include the garlic and meat and mix well, squashing the mince into fine grains until it changes shading. Mix in the curry glue, herbs, flavors, chutney, sultanas and 2 of the sound leaves with 1 tsp salt and a lot of ground dark pepper.
3. Spread and stew for 10 mins. Crush the water from the bread, at that point beat into the meat blend until very much mixed. Tip into an oval ovenproof dish (23 x 33cm and around 5-6cm profound). Press the blend down well and smooth the top. You can make this and chill 1 day ahead.
4. For the fixing, beat the milk and eggs with flavoring, at that point pour over the meat. Top with the staying inlet leaves and prepare for 35-40 mins until the garnish is set and beginning to turn brilliant.