The festival also serves as a platform to promote sustainable fishing practices and raise awareness about the importance of marine conservation. To set an example, in some stalls, food is served on banana leaves, an age-old Indian tradition which is environmentally friendly.
Marinating fish in advance saves time during busy meal times and allows the flavours to develop over time. The marinade infuses the fish with additional layers of flavour, creating a more complex and delicious taste profile.
A big draw of the festival is the chance to savour exotic seafood at reasonable prices. Crabs (kekda), oysters, lobsters, squid, and raw fish eggs (gaboli) are in high demand during festival days.
In the daytime, the women dress casually, but in the evening, they return to their homes and return in traditional Koli attire, wearing brilliantly coloured saris (navvaris) and heavy sets of gold jewellery. Wearing gold jewellery is particularly important to Koli women because it is a status symbol and a mark of prosperity.
The setup may look chaotic, but each team member has a clearly assigned role. Some run the kitchen, cleaning, marinating, cutting vegetables, and frying, while others look after the front desk, which includes taking orders, making payments, serving tables, and dispatching home deliveries.
In certain recipes, the fish must be coated with a mixture of rice flour and semolina (suji) before frying it to give it a crispy texture. Although optional, this step improves the dish's flavour and texture. Pomfret is cooked in a tandoor after it is marinated in traditional spices and yogurt (dahi).
After the festival ends, profits are calculated and shared equally. The three days of earnings from the festival compensate for the low returns during the low season.
Turmeric powder, red chilli powder, salt, ginger-garlic paste, and occasionally a small amount of vinegar or lemon juice are common ingredients used in the marinade. To allow the spices to seep into the fish, deep cuts are made on the sides. Marinating fish allows for an even distribution of seasoning throughout the meat, ensuring that every bite is well-seasoned and flavourful.
Frying is the last step of preparation. The marinated fish are put one at a time in boiling oil. They are fried until they become crispy and golden brown on both sides. Depending on how it is prepared, the fish can also be grilled, roasted, smoked, or barbecued.
The Versova Koli Seafood Festival provides a platform for Koli women to showcase their culinary skills and promote the seafood delicacies that are an integral part of their culinary traditions. It also offers visitors the opportunity to contribute to the local economy and support sustainable livelihoods by purchasing seafood, handicrafts, and other products directly from Koli vendors and artisans.