In a casserole dish heat some oil. Add the onions and cook until translucent, approx 5 minutes. Add the curry paste, 1/2 teaspoon each of cumin and coriander. Mix well with wooden spoon. Add the beef and cook, stirring often until browned well.
Turn the heat down to low. Sprinkle over the flour and seasoning. It will appear stodgy at this point. Stir well for a minute. Add the water and mix well again. Bring almost to the boil, turn down to a simmer and cook gently, stirring from time to time for 90 to 120 minutes.
Meanwhile the rice can be prepared ahead. (This is subtle rice, coloured by the turmeric). Bring a pan of salted water to the boil, add the rice, tumeric and cardamom pods. Cook until done, drain and rinse under cold water. Cover and chill until ready to reheat later.
Fifteen minutes before serving, heat 2 tablespoons of oil in a small wok or frying pan. In a bowl combine 2 beaten eggs, salt, pepper, splash milk, 1 tablespoon petit pois and 1/2 of the spring onion. Mix well. Pour into hot oil and cook until light and fluffy, turn once. Repeat for the remaining omelette.
Ensure the rice is heated well. Plate up with the rice, beef curry, omelette and garnish.