Mix ground meat, beaten egg, and salt in a bowl until sticky. Divide into 6 portions and shape into meatballs.

Cut onion into 1.5cm slices. Chop carrot into small irregular pieces. Cut potatoes into bite-sized pieces and soak in water to remove starch.

Heat olive oil in a pan over medium heat. Add meatballs and cook for 3 minutes, turning occasionally to brown evenly.

Push meatballs to the side of the pan. Add onion, carrot, and potatoes, cooking until onion softens.

Add water and bay leaves. Bring to a boil, skimming off foam. Cover and simmer on low heat for 10 minutes.

Add curry roux, cover, and turn off heat. Stir until roux dissolves, then simmer on low heat until thickened.