Slice the onions and garlics thinly. Peel the potatoes; cut them into 4 to 6 cubes. Cut the carrot obliquely. Cut the beef into bite-size pieces and sprinkle with salt.
Put 1 tablespoon of the salad oil in a pan. Add the sliced garlic and beef. Fry until the beef is cooked.
Add the potatoes and carrot pieces. Fry for a few minutes. Sprinkle a little salt and pepper on top and mix.
Add the water and boil for 20 minutes on medium heat.
Add the onions to the vegetable mixture and boil for 10 minutes over a low flame.
Split the solid curry blocks and add. Boil for 20 minutes over a low flame. Stir until well mixed. Serve over the steamed rice.