Melt the butter in the pan. Add flour and toast in low heat for 5-10 minutes until the color turned brown. Stir frequently.
Add all the spice mix and stir fry for 1 minutes.
Add 1/2 cup water, stir frequently until incorporated then add another 1/2 cup. Set aside and place it in a bowl.
Heat cooking oil in a large pot over medium heat.
Add onion and stir fry until translucent.
Add beef and stir fry for 2 minutes. Add a little bit salt.
Add garlic and tomato paste and stir fry for 2 minutes.
Add 2 cups water, potato, carrot, and curry roux. Stir until the curry roux incorporated.
Add bay leaves, chicken seasoning, sugar, and pepper.
Simmer for 1 hour. Add 1/2 cup water and a little bit salt every 15 minutes.
After 1 hour, add water if the curry is too dry. Check the saltiness and add salt if needed.
Turn off the heat.
Serve with warm rice and garnish with green onion.
Enjoy!