Dry-fry the spices in a large pan for 3 minutes until fragrant.
Grind the toasted spices together using a pestle and mortar.
Heat oil in the pan and sear the steak until golden-brown.
Remove the meat and fry sliced onions until soft and golden.
Stir in the garlic and chillies and cook for 2 minutes.
Add ground spices, tomatoes, ginger, and turmeric and bring to a boil.
Pour in the beef stock, return to boil, and simmer for 25 minutes.
Return the beef to the sauce to warm through.
Deep-fry the rice noodles in small batches until they puff and crisp.
Drain the crispy noodles on kitchen paper.
Serve the curry over cooked basmati rice.
Top with a handful of crispy noodles and serve with lime wedges.