Preheat the oven to 180oC / 160oC Fan /350oF / Gas Mark 4
Break the bread into 3 or 4 pieces and place in a bowl. Pour over the milk and set aside.
Heat the oil in a large saucepan. Add the onions and saute for 6 - 8 minutes, stirring often, until they have softened and become translucent. If any of the onion sticks to the bottom of the pan, add a touch of water and use a wooden spoon to scrape the browned bits from the bottom of the pan & mix it into the onions.
Add the chopped garlic and saute for 30 seconds or so before adding the ground beef. Use a spoon to break up the meat and stir until the colour changes and no pinkness can been seen. Add the pepper, salt, sultanas, ground turmeric, and curry powder and mix thoroughly.
Cover and simmer gently for 8 - 10 minutes. Remove from the heat and stir in the mango chutney.
Next, use your hands to lift the bread from the milk and squeeze out any excess liquid (making sure that you reserve the milk for use later). Add the bread to the curried meat and stir in. Spoon into a casserole dish (no bigger than 9 inches by 9 inches) and press down firmly.
Add the eggs to the reserved milk and whisk until combined. Pour over the meat mixture and garnish with a couple of bay leaves.
Bake in the oven for 35 - 40 minute until the top has set and has turned golden brown.
Serve with green vegetables or a salad.