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1
Tear the bread up so it fits into a small bowl and pour in the milk (you may need more, depending on the size of your bowl).
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2
Leave to soak, pushing every so often on the bread to make sure the milk soaks through.
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3
Peel and chop the sweet potatoes into chunks, and boil on a low heat until soft (about 15 minutes).
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4
Peel and chop the onion and garlic, and fry in the butter.
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5
Add one tablespoon of curry powder, reserving the rest until later, and continue frying until the onion is soft.
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6
Add the mince to the pan and stir until it is browned all over.
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7
Add herbs, spices, the remaining tablespoon of curry powder if desired, and the bay leaves.
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8
If the mixture is too dry, add a little bit of water from the boiling potatoes.
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9
Season and simmer for 5 minutes.
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10
Add the pickle or chutney.
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11
Stir through, then add the raisins and (drained) potatoes to the meat mixture.
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12
Tip the bread with any residual milk out of its bowl into the pan, and stir again, mashing any larger chunks of bread with the side of a spoon.
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13
Season.
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14
Lower the flame to its lowest setting and let everything sit while you prepare the topping.
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15
Beat the eggs and the cream in a bowl with salt and pepper.
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16
Pour the filling into a deep dish, and pour the omelette over the top.
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17
Place your remaining bay leaves decoratively on top.
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18
Bake at 200 degrees F (390 degrees F) for twenty minutes, and serve.
