I often read that salt is added 'to taste' - and I try to keep adding salt until my curries taste right.
However, on occasion my fingers are too big for my pallete, and the dish becomes overly salty. Is there a way to save a salty curry?
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I normally just add more water, and then maybe more potatoes to make it a bit thicker again. Since you're usually adding to taste, it shouldn't be so overly salty that you can't rescue it with some more water or even more of any ingredients you've added.
You can also add sugar or lemon. Either should be fine in small amounts for a curry.