How to Make It
Stir together the yogurt, cucumber and chives. Season with one teaspoon of the salt and freshly ground black pepper. Refrigerate until ready to serve.
In a small bowl, whisk together the curry powder, two teaspoons of the salt, garlic and ginger. Set aside.
In a large sauté pan, heat the oil over moderately high heat. Season both sides of the fish with the spice mixture and sauté for two minutes on each side. Transfer the fish to a serving platter, top with the raita and serve.