In the frying
pan, bring the water to a simmer and add the onion, red or green
capsicum (bell pepper) and the mushrooms. Simmer gently for 5 minutes.
Add spring onions (shallots) and paprika and simmer gently, stirring
occasionally, for a further 5 minutes, or microwave for a further 2
minutes on 'high'. Remove from heat. Place yoghurt in a bowl, gradually
fold in mushroom mixture. Do not reheat as yoghurt will curdle. Garnish.
dish with brown rice, noodles or bean curd. Or use it as a topping for
jacket potatoes. It makes an excellent piquant sauce for grilled meats
or fillets of chicken and fish.