This curry is absolute fishy business

A fish curry is a highly essential part of a hearty traditional Goan meal. While seafood such as prawn, mackerel, snappers, pomfret and kingfish usually rule the roost, one of the tastiest fish curries is prepared using 'korbott', a mixture of small fish. A mix in the truest sense, a portion of korbott can contain a wide variety of fish ranging from small oil sardines ('tarlle'), silver belly fish ('velli'), ribbon fish ('bale'), common pony fish ('khampi'), gold spotted anchovy ('capsali mandli'), naked head glassy perchie ('burranto') and even a few prawns.

"To prepare a delicious fish curry it is usually necessary to add 'ambade' (hog plums), drumsticks or lady fingers to enhance the flavours, but in the case of 'korbott' curry, it is the natural flavor of the assortment of fish that gives the curry its lip-smacking taste," cuisinier Amita Salatry says. "A 'korbott' curry is the best among the fish curries," she says. 'Korbott' is not easily available in the market and those who know of its value search for it. Others mostly choose not to purchase it simply because of the small size of the fish and the difficulty faced in cleaning them. The larger fish in the portion are usually fried to a crisp and enjoyed. Some even prefer preparing a 'balchao'. The curry, however, remains the first preference.

Is it acceptable to serve 'korbott' to guests? "It depends on who is visiting. If you know that they truly appreciate an authentic Goan fish curry, then go right ahead and prepare it," Salatry says.

Ingredients

(To serve 4 persons)
- Korbott | 1 portion
- Grated coconut |
1 1/2 cup
- Dry coriander seeds |
1 tsp
- Peppercorns | 5
- Turmeric powder | 1 tsp
- Tamarind | 1 small ball
- Red chillies | 10
- Onion (chopped fine) | 1
- Coconut oil | 1 tbsp
- Salt to taste

Method:

Wash and clean the fish thoroughly.
Apply salt and leave aside.
Make a paste of coconut, coriander seeds, peppercorns, turmeric powder, tamarind and red chillies using sufficient water.
Saute onions till they turn brown.
Add to the ground paste about a cup of water. Stir well and bring the mixture to a boil and then add the fish. Add salt to taste (to enhance the taste, you can add a piece of kokum).
Serve with hot steamed rice.