To be honest, I don't tend to make my curries as hot as I used to, or make them as often. It's only me and my eldest lad that would eat them anyway, and he lives more than 50 miles from me these days lol.
Anything hotter than a humbug, is too hot for the mrs and my 13 year old lad, so I just tend to wait til my eldest is coming up for a visit, to make a 'belter'.
He might be coming up this saturday, he's going to let me know tomorrow, early afternoon. If he is, I'll be preparing said 'belter' by about 2.30 - 3.00 pm. Let it 'mature' overnight for the flavours to 'infuse' before