Adding spiciness to indian curry at the end of cooking When making Indian curries, I usually lightly fry the spices (cumin, coriander, turmeric, and kashmiri chili powder), as most recipes state that this is needed to get rid of the "raw" taste. Sometimes though, towards the end of cooking after I added salt, I want to make the dish more spicy. Is it OK to simply add chili powder? Two possible objections to this are 

1) The chili powder won't lose its raw taste since its not fried.

2) The chili powder won't dissolve in the curry, as this takes more time.

Is any of these true? And if so, is there any other way to make the dish more spicy without continued cooking? How does adding chili powder compare to adding green chili paste? And is it possible to add other spices besides chili powder (for example to add cumin powder to get a stronger cumin taste)?
You probably can't fix the sauce, but the common ways to add heat/spice/flavor to a S. Asian dish after it's cooked are to mix in a tempering oil and to use spicy pickles. The former's easy -- heat up oil and spices in a pan until fragrant, then stir into the dish. You're cooking the spices at the temperature of the hot oil, which is much higher than the temperature a water-based sauce can attain. The latter's easy too -- buy some nice spicy lime pickle at the Indian grocery store!