Preheat oven to 170C.
Place the pork mince, onion, garlic and spices in a larger non-stick pan and stir-fry over moderate heat for about 5 minutes or until the pork mince is loose, crumbly and slightly browned.
Use a balloon whisk to break up the meat lumps into small crumbs.
Pour the milk over the bread to moisten it.
Add this to the meat, together with all remaining ingredients.
Mix to combine, adjust seasoning to taste and spoon into an ovenproof dish of a suitable size.
Smooth the top.
Beat together the ingredients for the topping and pour over the meat.
Place a few bay leaves or small lemon leaves on top of the meat if you have them in your store cupboard or garden.
Bake at 170ºC for about 30 minutes until the topping has set and turned light golden brown.
Serve with turmeric rice and chunky salsa.