Mudgeeraba Spices and Curry Blends

29/09/2026

29/09/2026

28/09/2026

🍤 South Indian Prawn Curry — light, fragrant and full of flavour!

Our South Indian Vegetable Curry Powder isn’t just for vegetables — it makes a beautiful seafood curry too. The spices are aromatic, balanced and full of warmth, which works perfectly with prawns, coconut milk and a little fresh lime.

Easy prawn curry idea 👇
Sauté onion, garlic and ginger in a little oil, add 1–2 tablespoons of South Indian Vegetable Curry Powder, then stir for a minute to wake up the spices.

Add coconut milk, a few chopped tomatoes or a spoon of tomato paste, then simmer gently until the sauce thickens. Add prawns right at the end and cook only until they turn pink and tender.

Finish with fresh coriander, lime juice and serve with rice or warm naan. Simple, fresh and absolutely delicious.

Tips for the perfect seafood curry:
🍤 Add prawns last — they cook quickly and can go tough if overcooked.
🥥 Coconut milk gives a lovely creamy South Indian-style finish.
🍋 A squeeze of lime at the end brightens the whole dish.
🌿 Fresh coriander or curry leaves make it taste extra special.
🔥 For more heat, add fresh chilli or chilli flakes.

A gorgeous curry for when you want something quick, light and full of flavour. 💛

Grab our South Indian Vegetable Curry Powder in store at The Windmill, Mudgeeraba or online

24/09/2026

If you’ve ever had a spoonful of really good mango chutney or Indian pickle and thought, “Ooh, that’s a tang!” — that’s often the green mango doing its thing.

Green mango is mango picked before it turns soft and sweet. It’s firmer, sharper and more tangy, which makes it perfect for chutneys and pickles. It has that fresh little zing that wakes up the whole plate.

In chutneys, green mango gives a beautiful sweet-sour balance. It loves being paired with sugar, chilli, ginger, vinegar and warm spices, which is why mango chutney works so well with curries, cheese boards, cold meats, sandwiches and toasties.

In pickles, green mango is even bolder. Because it’s firm, it holds its texture and soaks up all those gorgeous spices, mustard seed, chilli, oil and fenugreek. The result is tangy, spicy, punchy and very easy to go back for another spoonful.

So why use green mango instead of ripe mango?

Because green mango brings the zing. It cuts through rich curries, adds freshness to simple meals and gives chutneys and pickles that mouth-watering flavour we all love.

It’s bright, bold, fruity and full of personality — and that’s why green mango has been loved in Indian chutneys and pickles for generations.

22/09/2026

Zucchini Boats really are a great vessel for any food creation, apart from a Indian twist as in our recipe here, you really can make it different each time..try it with a Mexican, Italian or Ham & Pineapple Aussie style. Have fun with this and put your creative thinking hat on, involve the kids….they may even eat the zucchini!

Ingredients
500gms minced chicken breast
4 medium zucchini
3 strips bacon cooked and chopped
1/2 tsp ground garlic
1/2 tsp ground ginger
1/2 tsp Mudgeeraba Spices South Indian Vegetable Curry Blend
1 small red onion chopped finely
salt and pepper to taste
Olive Oil for cooking
1/2 cup Pizza cheese blend (nice and melty)



Directions
Pre-heat oven to 200c degrees
Heat the olive oil in a large pan until hot
Add your chicken and seal on high, stirring well
Add the curry powder, onion, ginger and garlic and mix through with chicken
Fry until all combined, cooked through and heavenly aromatic
Slice your zucchini in half lengthwise and use a spoon to scoop the seeds out and create a well for your filling
Place your zucchini in a greased pan/baking dish
Fill your boats up evenly and top with chopped up tomato, capsicum and load with cheese
Cover the pan with foil and bake for 20 mins and then remove the foil for an additional 5 minutes of baking.

20/09/2026

PICKLES! Other ideas that are a bit too interesting to resist.

Indian pickles can be transformed into unique marinades or dressings, adding depth and complexity to your dishes.

Make a Marinade
Blend a few tablespoons of your preferred pickle with yogurt, garlic, and ginger to create a marinade for chicken, tofu, or paneer. Allow the protein to marinate for several hours before grilling or roasting.

Splash a Dash of Salad Dressing
Whisk together a table spoon of your favourite pickle (finely chopped) with olive oil, lemon juice, and honey to create a bold and tangy salad dressing. Drizzle it over greens, roasted vegetables, or grains for a vibrant dish.

Pickle Fried Rice
Add a tablespoon or two of your favorite pickle to fried rice towards the end of cooking. It will infuse the rice with its signature spices and acidity, creating a delightful twist on a classic dish.

16/09/2026

A crispy and irresistible appetizer or sidekick!

Onion bhajis love to party with:
Chutneys: Mint or tamarind chutney to kick those spicy vibes into high gear.
Yogurt Dip: A creamy dip to cool down the spice fiesta.
Lemon Wedges: A squeeze of citrus for that zingy twist!

Onion bhajis are a taste sensation that marries sweet onions with the cozy warmth of Indian spices. Whether you munch them solo or as part of a feast, get ready for a flavour explosion💥

Ingredients
2 onions finely sliced
100gms plain flour
1/2 tsp baking powder
1/2 tsp chilli powder
1/2 tsp turmeric powder
1 green chilli, deseeded and very finely sliced
salt
oil for frying
Directions
Soak the finely sliced onion in cold water
Sift flour and baking powder in a bowl, add the spices and a generous sprinkle of salt
Mix in a about 100ml of cold water to make a thick batter, adjust with water as required
Drain the onion really well and mix into the batter.
Heat about 5cm of oil in a wok or deep pan until hot
Lower heaped tablespoons of the bhaji mixture into the pan, a few at a time and cook for a few minutes
Turn once until they are evenly browned and crisp, should be around 3-4mins at the most.
Drain on paper towel, sprinkle a little salt and keep warm until serving.

11/09/2026

Yes 🙌 we are open Saturdays too. Come on in and grab some gourmet goodies. Make a cheese platter, bbq lunch or prepare a Sunday roast. We’ve got it covered for flavours.
Open 9-3pm
Mudgeeraba Spices and Curry Blends
Cobra Chilli
Taipan BBQ
We also have an epic range of spices 😆