Pick over the mushrooms, choosing the largest and best-looking ones. If you are using fresh shiitake mushrooms, trim off the stems and discard. Rinse in cold water and pat dry with kitchen paper. If you are using large button mushrooms, trim off the stems and discard. Rinse well in cold water and pat dry with kitchen paper.
Sprinkle salt lightly on both sides of each mushroom.
In a small bowl, mix together the flour and curry powder. Dust the mixture over each mushroom cap, shaking off any excess.
Heat a wok over high heat until it is hot. Add the oil, and when it is hot and slightly smoking, turn the heat to low. Add the mushrooms and gently pan-fry them, undisturbed, for about 2 Minutes on each side.
Turn onto a warm platter, sprinkle with a little more salt and serve at once.