Grilled Seer Steak


1 Pack of Sumeru’s Seer Fish Steaks (500 g)

1 tablespoon of lemon juice

1/2 tablespoon of black pepper powder

1/2 tablespoon of dries parsley

1 tablespoon of chopped garlic

1 tablespoon of olive oil

salt to taste.


Cut open the thawed pack of seer fish steaks (500 g). In a bowl mix well 1 tablespoon of lemon juice, ½ tablespoon of black pepper powder, ½ tablespoon of dries parsley, 1 tablespoon of chopped garlic, 1 tablespoon of olive oil and salt to taste. Smear it on the fish steaks and marinate for 15 min. Then grill at 180 – 200 °C for 12 – 15 min. Serve with your favorite sauce.

Seer Fish Curry


1 Pack of Sumeru’s Seer Fish Steaks (500 g)

Tamarind extract

1 tablespoon cumin seeds

100g shallots

1 tablespoon of ginger

2 tablespoons of garlic

Curry leaves

2 tomatoes

2 tablespoons of chilli powder

1 tablespoon of coriander powder

1/2 tablespoon of turmeric powder

1/2 cup of water

half cup of coconut milk



Soak 1 tablespoon of tamarind in hot water. Squeeze out the extract and keep aside. Crush coarsely 1 tablespoon cumin seeds, 100 g shallots and 1 tablespoon of ginger, 2 tablespoons of garlic and curry leaves and set it aside. Fine chop two tomatoes. Heat 2 tablespoons of oil. Add the coarsely crushed mixture. Wait till it turns golden brown. Then add 2 tablespoons of chilli powder, 1 tablespoon of coriander powder and ½ tablespoon of turmeric powder and ¼ cup of water. Add tomatoes and tamarind pulp. When the mixture comes to a boil add the seer steaks. Once the fish is cooked add half cup of coconut milk. Garnish with fresh curry leaves and serve.

Steamed Seer Steaks


1 Pack of Sumeru’s Seer Fish Steaks (500 g)

1/2 cup coconut

6 green chilies

1 tablespoon coriander seeds

3 tablespoons cumin seeds

2 tablespoons chopped garlic

2 tablespoons lemon juice

salt to taste


Mix together ½ cup coconut, 6 green chilies, 1 tablespoon coriander seeds, 3 tablespoons cumin seeds, 2 tablespoons chopped garlic, 2 tablespoons lemon juice, salt to taste and grind them to a fine paste. Apply a thick layer of the paste on the fish steaks. Wrap each steak in a silver foil and seal it well. Steam it for 20 minutes and serve hot.

Chilli Cheese Fries


1 Packet of Sumeru frozen french fries

2 tablespoons corn starch

2 tablespoons water

2 cups of milk

1 tablespoon of margarine

8 slices of cheese

Chilli flakes as desired.


Prepare Sumeru French fries according to the directions given on the packet and keep aside. In a small cup, stir corn starch and water until the corn starch dissolves. In a sauce pan, pour milk and margarine and bring to a boil stirring consistently. Reduce heat and whisk cornstarch mixture into the milk mixture. Bring to a simmer over medium heat. Add cheese and stir until the cheese melts and the mixture attains a thick and smooth consistency. Add some salt and chilli flakes according to your taste.

Recipe adapted from

One-Pan Sausage and Veggies


2 Large links of Sumeru Sausages

2 potatoes, peeled and diced

2 zucchinis, diced

2 yellow squashes, diced

1 red pepper, deseeded and diced

½ onion, diced

2 Tbsp. olive oil

2 cloves garlic, minced

1 or 2 tomatoes drained and diced

Salt and pepper as desired.


Preheat oven to 375°F. Layer all of the veggies and sausages on one or two 9x13 baking pans, depending on the size of the vegetables you use. Drizzle some olive oil, sprinkle the minced garlic, diced tomatoes, and add some salt & pepper. Bake uncovered for one hour and remove from the oven and ad cheese if desired. Enjoy!

Recipe adapted from The Perfect Portion Cookbook.