Rinse the surmai darne under cold water and pat dry thoroughly with paper towels. Make two shallow diagonal slashes on each steak (this helps the marinade penetrate).

In a bowl, combine yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric, coriander powder, garam masala, salt, black pepper, and 2 tbs mustard oil. Whisk until smooth.

Coat each fish darne evenly with the marinade, ensuring the slashes and edges are covered. Place the marinated fish in a single layer in a dish, cover, and refrigerate for at least 30 minutes — up to 2 hours for better flavor. Remove from fridge 15 minutes before cooking to approach room temperature.

Coriander & Mint Chutney

While fish marinates, make the chutney. In a blender or food processor add coriander leaves, mint leaves, green chili, ginger, lemon juice, sugar/honey, salt and 2 tbs water. Blitz to a smooth paste, stopping to scrape down the sides. Add additional water 1 tsp at a time until you reach a spoonable consistency.

Taste and adjust seasoning — more lemon for brightness, salt for balance, or a pinch of sugar if too sharp. Stir in 1/2 tsp olive oil (optional) for gloss. Transfer to a small bowl and refrigerate until ready to serve.

House Salad

Assemble the salad ingredients in a bowl: mixed greens, cucumber slices, tomato wedges, and red onion. In a small jar, combine 1 tbs olive oil, 1 tsp white wine vinegar (or lemon juice), 1/4 tsp salt and 1/4 tsp black pepper. Shake to emulsify.

Dress the salad lightly just before plating and toss gently so greens stay crisp. Keep lemon wedges on the side.

Pan-frying

Heat a heavy skillet (cast-iron or nonstick) over medium-high heat until hot. Add 3 tbs vegetable oil and swirl to coat. The oil should shimmer but not smoke.

Remove excess marinade from the fish pieces (shake off but do not wipe clean). Place the darne in the hot pan, presentation-side down first. Do not crowd the pan; fry in batches if needed.

Cook for 3-4 minutes without moving, until a golden-brown crust forms. Carefully flip the pieces using a spatula and cook the other side for 2.5-4 minutes, depending on thickness — fish should be opaque and flake easily but remain moist (internal temperature ~60–62°C / 140–144°F).

In the final 30 seconds, add 1 tbs butter to the pan (optional) and baste the fish with the melted butter and pan juices for gloss and flavor. Transfer cooked darne to a plate lined with paper towel briefly to rest for 1 minute.

Plate & Serve

Place a portion of dressed house salad on each serving plate. Arrange one surmai darne on top or beside the salad.

Spoon 1–2 tbs coriander-mint chutney alongside the fish. Garnish with chopped fresh coriander and mint leaves and a light dusting of chaat masala if using. Serve with lemon wedge for squeezing over the fish.

Serve immediately while the fish is hot and the salad is crisp.