Makha Mourola

I’m thankful to my Bangladeshi aunt who taught me this recipe long back, since then I’m devouring this whenever I got fresh Mourola. Mustard oil is the key ingredient here, it cannot be replaced with any other oil in this recipe. This is a simple dish where the black pepper plays equally well with green chilies, and gives certain hot taste to the entire thing, what is much needed. Whenever you are cooking with raw fish, the ingredients must be strong to fade away that raw fishy smell, so no after cooking smell here, what I can assure you about. Try this you wouldn’t be disappointed.

Makha Mourola
Makha Mourola

Makha Mourola


  • Mourola Fish- 250 gm
  • Onion- 1 medium size (thinly sliced)
  • Black pepper powder- ½ tsp
  • Turmeric powder – ½ tsp
  • Salt
  • Few slit green chilies
  • Mustard oil- 4 tbsp
  • Water- 1/2 cup
  • Coriander leaves- 1tbsp chopped


In a deep frying pan/kadai add freshly washed Mourola fishes, along with this add all the other ingredients except coriander leaves, mix well.

Before adding water
Before adding water

Cover and cook on low flame for 10 minutes, uncover and cook further on medium flame for 10 minutes more. Remove from heat, garnish with coriander leaves.

Serve hot with steamed rice.

Makha Mourola
Makha Mourola



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