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Memories begin to fade with passage of time and the process is accelerated in old age. Snatches of a nursery rhyme, limerick (or was it a film song?) re-surface from the labyrinths of tire brain to haunt us at odd hours. One keyword is sabz pari — literally a fairy clad in green. For some reason, the image that this evokes is not of a charming maiden but a succulent fish fillet draped in emerald masala! The confusion, well-meaning people at home tell us, will perhaps be cured only after we have had our fill of patrani macchi, paturi or chutney-packed Pomfret. Well, we are on our way to ‘recovery’ without the prescribed medicine after the first aid received in Kolkata in the form of a pan-seared basa fish in pesto, with tomato coulis. This was ‘dispensed’ by chef Suvik Sarkar of Sonnet Hotel. The fish was so succulent and seductive that we have decided to name it after the elusive fairy — subz pari. Method Wash and pat dry the fillets of fish. Prepare the pesto by mixing all the ingredients and grinding them to a paste. Prepare the tomato coulis by heating olive oil in a non-stick pan and cooking tomatoes along with the onions, garlic and green chillies and fresh coriander with salt for 2 minutes on medium flame and mashing with a wooden spatula. Pan grill the fish very gently for 2-3 minutes on each side (to taste) drape with pesto sauce, place carefully on the coulis base garnish imaginatively with basil leaves.
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