Heat the oil in a saucepan, add the onion and garlic and cook until soft and starting to brown. Add the curry paste and minced beef and cook, stirring and breaking up with a wooden spoon, for 5 minutes or until browned.
Add the tomato purée, vinegar, sultanas and mashed bread. Season to taste with salt and pepper and transfer to a deep, medium-sized ovenproof dish or a 20 cm (8 inch) heavy cake tin.
Mix together the eggs and cream in a bowl, season to taste with salt and pepper and pour over the meat mixture.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 30 minutes or until the egg is set and golden brown. Remove from the oven and leave to cool for 10–15 minutes before serving.