How to mix the perfect amount of salt?
Perhaps I am not entirely qualified to answer this post, but as someone who was taught to cook (by my mother) mostly without recipes, when it comes to dishes like curries or stews, salt is simply 'to taste.' This, however, is always with the added note that you can always add more salt later, but taking it out of a dish that has been over saturated with it is a hassle, if possible at all. So just start with a sprinkle and taste, adding more as you see fit.