After reading several comments i will try & put some good points down in this new thread.
If you strongly disagree feel free to post your alternative method/ingredients & reasons.
All these points are from many members here on the forum.

1. Oil is necessary to gain the Bir style.

2. Do not overSpice.  A:Try not to use too many different Spices in a single Recipe.
                                  B: Try not to add too much quantity of Spice in your recipe.

3. If your going to achieve the Bir "Taste", "Smell" you should know on the day of cooking if you have succeeded or not.

4. Judging by comments & my own perceptions Tomato puree/Ketchup & Tin tomato's may be used but in less quantities than many recipes give you (including my own).

5. there is a general concensus that it is method rather than a particular Ingredient that produces the Bir "Taste" & or "Smell".

Thats for starters, hope my assumptions are correct, if you have any other basic rules you think we need to add just post away, as the site is big & a general rule/tips thread would be of help to us all.

Sorry YF amongst all the info on this site i/we have to ingest i missed that experiment, so at least we all know now, I understand what CK means as well, after cooking all the Garlic i put in my Curries.
I think this warrants being in hints & tips, your experiment outcome YF as a good indicator of success.
Maybe the blandness of Bir Curries the next day indicates also the much lower amount of Spices in them also?
The more i cook Curries that taste exceptionally good the more i think i overspice & i have to agree with those who put very few spices in their Curries.
Here is a quick example of one which i have had very close results with even though it is not as tasty as other recipes i use.

Spices used for Vindalloo/Phall.

Ground Cumin.
"""""""  Coriander.
Chili powder.
Fenugreek leaves.
Garam Masala.

Thats it!
And oddly enough this recipe is the one that once in a Blue Moon produces the Smell as with my Favorite Bir.
The only other ingredients which i think there is much less of is the Tin Tomato's,Ketchup & Puree.
I would be interested to know of all your recipes which produces the closest Vindalloo for you & see how much variation there really is between them all, as this may be of great help to us all as i get a feeling there Will be very little in it.
This one of the reasons why i have gone back to my roots of cooking, you can get a bit lost cooking curries & you get to a point were they are too good & maybe like me you have missed the point, cooking an exceptionally tasting Curry is not hard, but cooking a very close copy of a Bir is.
I agree on the point about Oil being an important carrier, not matter how unhealthy, but I'm not sure were the cut off point is in quantity although i am generally using 500ml in a 4 serving sized dish.
I will start a new thread as i think interesting points have been brought up here, thanks guys.

No i cant get it (the Taste/Smell) & yes i agree.
Recently i have noticed that with the Oven method that the heat of the Chili powder diminishes after its cooked & even more so the next day regardless of it turning out excellent Curries.
I think we have come to another positive conclusion, in that if it ain't right after its cooked..It ain't right  ;D.
Looks like I'll be getting a Hot Wok for Christmas after all  .

CC has used it, Give him a PM 

I find there are some good alternatives to coloring your dishes, Turmeric & a little Tomato Puree work well, I'm definitely not PC but do tend to lean to substituting chemical color with more natural colors & on top of that it is a challenge to be able to do so & lets face it everyone, we here at cr0 are up for a challenge,   it may be a good idea to have that in hints & tips (Natural Alternatives to chemical colors & a not so natural Colorings used sections).
One point on the PC side of things, following the normal path (horrible word) & using colors is far more PC than finding Healthy Alternatives to what Normal (AAAAAHH) people do! IMHO.
But thats my opinion & I'm only barely Human, thank Satan & all his Hellish instruments of PaIN ;D

Down with being a Sheep  ;D
A Pirates life for me yo ho yo ho  ;D

Welcome to the forum 

Hi & welcome Chili Spice. 

Could this imply that if when cooking a Curry that we should be able to tell if we have got it right as soon as its ready, & not the day after which is the general consensus on the forum.
As in a Bir the Curry is cooked very quick, is this a better way to keep the Curry taste rather than cook & eat the following day, one thing Ive noticed a good tasting curry can be cooked quite easily, but a curry with the taste or smell (this depends on your perception) needs to be quick cooked?

Looks dam good, did you do the rice too ?

Layne it looks bloody awesome matey.