In a pan, dry roast the spices until it releases the aroma for about one minute. Be careful not to burn the spices.

In a saucepan, melt the butter. Keep the heat low so that the butter will not turn into smoke and get burned.

Add the flour into the melted butter and stir to combine the butter and flour.

Cook over low heat for about 10 to 15 minutes until it turns to medium brown. Keep stirring so that the roux will not stick to the pan.

Add the spices and mix well.

Add honey and mix everything until it forms a thick paste.

Remove from heat.

You can use the roux immediately if you'd like or shape the roux into a block.

Transfer the roux to a glass or metal container lined with parchment paper or cellophane. Let it cool completely and then refrigerate to solidify overnight.

The next day, take out the curry roux block from the container. If it gets stuck in the container, you can release it with a butter knife.

With a sharp knife, cut the block into 4 to 8 cubes.

Store the cubes in a glass container in the fridge.