I second that....Admins ? 

And i hope you all take stock    of all this information.

Cheers John for that, need more input.
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Looks like i will be in the Kitchen tomorrow morning before the missus gets up to cook the Roast.

Bloody excellent post Prawn 
Very interesting as i need help in the getting the Spices to release their flavor area 

You must feel the force if it's a Pod race you wish to win, let it flow Prawn. ;D

Welcome  ;D

This does seem logical as with mostly Bir dishes you taste the hot Spicy Oil around your mouth but with supermarket dishes it is a different story, so Oil is a very big decider (Again!), but it does look, to get that sort of effect that you would use large amounts of Oil & therefore must be skimmed, but it looks like a very important thing about bir style cooking technique is knowing how to make it Oily but not too Oily, i seem to go one way or another when it comes to Oil quantity, much too learn have i  :-[ .

Does the amount of Oil in the Curry also play a part on the preservation of the heat by Chilli powder or fresh Chillies?

Tell us more about acidifiers oh mighty Prawn 

Post away ya Bugger  ;D

I do understand what you are all saying but none the less recently i have noticed a drop in heat the next day on all the Dishes I've cooked, it is fresh newly opened Chilli powder so its not down to age degradation (unlike myself   ).