Prawns on pasta

This was the result of my craving for curried prawns. You can serve this with fragrant white rice if you wish, but I didn't want rice so I searched my kitchen for an alternative form of starch. The options I had were potatoes, couscous or any other kind of pasta. There was about half a packet of garlic and parsley flavoured tagliatelle, and that's what I decided to use.

My prawn mixture:

1kg prawns, peeled, deveined, headless, etc.
2 tablespoons of butter
2 onions, thinly sliced
1/2 pepper, finely chopped
3 cloves of garlic, crushed
salt and pepper
10ml cumin powder
10ml chilli powder
10ml curry powder
10ml turmeric powder
10ml dried chillies
125ml tomato puree
125ml buttermilk
3 sticks of cinnamon
3 cardamom pods
3 cloves
a bay leaf if you wish
chopped coriander leaves

Combine the garlic, salt and pepper, spices, tomato puree and buttermilk in a bowl. In a pot, fry the prawns in some butter until they are pink and cooked, then set them aside. In the same pot saute the onions and red pepper. Add the cinnamon, cardamom, cloves and bay leaf. When the onions are glossy, stir in the prawns and buttermilk mixture and let that cook for about 10 minutes. Add chopped coriander leaves and let it simmer.

My photograph doesn't capture the green tint of the parsley in the tagliatelle, but the colour combination looked good and the flavours were rather complimentary.