Slightly cut back the stems of the mushrooms (if the stalk is still firmly attached to the mushroom cap) or twist them out (if the mushroom cap is open).
Rinse briefly under cold water and dry with kitchen roll.
Sprinkle each mushroom with a little salt on the cap and inside.
In a small bowl, mix flour and curry powder. Using a sieve, sprinkle over the mushrooms, then shake off excess powder.
In a wide pan or wok, heat the oil to the point of smoking.
Add the mushrooms to the wok, reduce the heat and fry the mushrooms without stirring for two minutes, then turn and fry for a further two minutes.
Transfer to a warmed platter, season lightly with salt and serve.
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