Ingredients per serve



  • Vine-ripened tomatoes, seeded and chopped 5.0 x
  • Long red chillies, finely chopped 3.0 x
  • Red onion, large, chopped 1.0 x
  • ½ Coriander bunch, chopped
  • Lime, juiced 1.0 x
  • Olive oil 50.0 ml


  • Salmon fillets 1.5 kg
  • Ground cumin 15.0 g


  • Eggs 20.0 x

Curry Hollandaise

To Serve

  • Roti parathas 20.0 x
  • Lemon wedges, to serve

Another fantastic twist to the nation’s favourite dish, an Indian inspired eggs benny. Using parathas rather than the traditional English muffin, this inspiring dish is fresh and zesty with a touch of heat. Add more KNORR Mild Curry Paste if desired.



  1. Raita

    • Combine tomatoes, chillies, red onion, coriander, lime juice and oil. Season and set aside.
  2. Salmon

    • Dust salmon with cumin and season. Heat a lightly oiled grill plate over medium heat. Cook salmon for 3 minutes each side until slightly charred. Remove and keep warm.
  3. Eggs

    • Add a little vinegar to a pan of simmering water, around 5 cm deep. Crack eggs into a cup or ladle. Create a whirlpool in the water and gently drop the eggs. Poach for around 3 minutes for a traditional runny yolk. Remove and keep warm.
  4. Curry Hollandaise

    • Gently warm KNORR Hollandaise Sauce GF in a pan. Add KNORR Patak’s Mild Curry Paste and stir until the sauce is well-combined and warmed through. Cover and keep warm.
  5. To Serve

    • Cook paratha according to packet instructions.
    • Flake salmon into large pieces. Place on top of parathas along with raita, eggs and curry hollandaise.
    • Garnish with coriander sprigs and serve with lemon wedges.