Pilchard bobotie

Soak the bread in the milk. Heat the butter in a saucepan and sauté the onion until soft. Add the curry powder and cook for a further minute.
Drain and flake the pilchards. Squeeze the excess milk from the bread and reserve, then mix the bread with the flaked pilchards. Add the lemon juice, raisins and the onions.
Beat the milk and eggs together and add salt and pepper, to taste. Add half of this mixture to the pilchard mixture, then spoon into a greased ovenproof dish. Pour the remaining milk mixture into the casserole dish and press bay leaves on top.
Bake in preheated oven of 190 °C for 40 minutes, or until set.