To ask if/how it is possible to make a really good curry using curry powder /dried spices?

[tinysnickersaremyfavourite]

Ok so I confess I am posting here for traffic.
But tonight I made a curry, using curry powder and garam masala and once again it just wasn't great. It doesn't taste anything like as curry-ish as it should given the quantity of spices that went into it.
I REALLY want to be able to make a super tasty Curry from dried spices but I just can't make it work.
I have tried using Madhur Jaffreys recipes, I've tried using preground spices, grinding my own spices, but it just never hits the spot. I'm a pretty decent cook usually so it's not that I'm totally clueless in the kitchen.

Pleeeeease can someone tell me what the secret is or point me to foolproof recipe?

Make sure you use fresh ingredients where you can, and a GENEROUS portion of, because fresh needs more than dried. You can buy blocks of ginger, garlic, chili frozen in some shops. Use double the onion you think you need and cook it long and slow. Use fresh green chili or naga chili (fresh or you can buy it as a pickle) if you like really spicy.

I use coconut oil to cook my fresh bits.

Absolutely dry fry your spices. You need cumin, cardamom, fenugreek, turmeric, cinnamon... Don't bother with curry powder. Garam masala too, I only put that in at the end if my curry is missing something.

You can use coconut milk for a creamy curry. Or chopped tomatoes for a tomatoey one. Cook it low for a few hours. then leave it and reheat the next day

Don't forget salt!

I posted this last night and thanks to children waking up I didn't come back, sp apologies and thanks to those who responded.
To answer some questions :
If I used whole spices I always dry fry before grinding.
I always use a base of fresh onion, garlic and ginger in large quantities.

Oh, and I fry off onions ginger garlic chilli for ages until all nice and soft and translucent then I stick in the blender. I add the spices after this step.

I'm going to go and have a look at recipes and videos that people have linked, thanks.

you blend the onion/ginger/garlic etc before frying it, not afterwards