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Make a roux by heating the vegetable oil or butter in a pan and whisking in the all-purpose flour.
Cook the roux, stirring constantly, until it reaches a dark blonde color.
Add the spice blend (turmeric, cumin, coriander, cloves, cardamom, fenugreek, cinnamon, garlic powder, ginger powder, black peppercorns, and bay leaves) and continue cooking, stirring, to toast the spices.
Once the roux is fragrant and has a baked bread-like aroma, remove from heat.
Gradually whisk in cold water to the roux to create a smooth consistency.
Stir in the soy sauce, Worcestershire sauce, and honey or sugar to enhance the flavor.
Use the curry roux immediately or allow to cool and freeze for later use.