Preheat oven to 200°C.
Fry the finely chopped onion in oil until tender, then add the Rajah Mild & Spicy Curry Powder and fry for 1 minute.
Add the mince and fry until crumbly, then add the KNORR Spaghetti Bolognaise Dry Cook-in-Sauce sachet contents and water.
Simmer for 10 minutes.
Add the raisins.
Soak the bread in 250 ml milk, then squeeze the milk out and mash the bread.
Keep the excess milk aside.
Add the mashed bread to the mince mixture.
Spoon the mixture into a greased casserole dish and stand the bay leaves in the mixture randomly.
Beat the remaining milk as well as the excess milk from the bread together with the eggs and pour over the mince mixture.
Bake for 45 min or until the egg custard is set.