When making any curry dish, the curry powder is added at the beginning with the onions, bell pepper etc in oil or butter. The heat releases the flavor and it will go through the whole dish. *Makes the kitchen smell great too. Sprinkling it on at the end, or after the dish is cooked doesn't do much except waste the curry. You can make curry rice from leftover cooked rice too; just fry up a nice chopped onion, add some red or green bell peppers chopped, a teaspoon (more to taste) of curry stirred in. Add your cooked rice 2 or 3 cups and heat until hot through. (If the dish seems a little dry you can always add a little chicken broth or a little coconut milk.) Delicious with chicken, or any shrimp dish. AND if you have leftovers, they reheat just fine.