Capsicum Mourola

A very simple dish to go well as a side. I get absolutely fresh fishes in our local  matket in Newtown, where they source it from nearby bheris. Last weekend’s catch was these mourolas which are tiny shiny  fishes with a fantastic taste. I have removed the heads of these tiny beauties, quite a painstaking task, you might say, but the result is fabulous. Actually the heads of these fishes leave a bitter taste , if you like the bitter taste then ok otherwise take time to remove the heads. You won’t regret, I promise.


  • mourola fish – 300 gms, cleaned thoroughly
  • onion – 1, big, julienned
  • green capsicum – 1, large, julienned
  • salt, turmeric, chilli powder- as required
  • mustard oil




Marinate the tiny fishes (with head removed) in salt, turmeric and red chilli powder for 10-15 minutes. Heat mustard oil in a pan and put all the fishes at once. Donot stir immediately, the fishes will break.

After 2-3 minutes, when the fishes started changing colors, turn then carefully with a spatula. Now add the chopped onion and cook uncovered for 5 minutes. Keep the flame at merium. Continue cooking till the onions change colors.

Give it a good stir and then add the chopped capsicum. Let it it sizzle for 2-3 minutes.

Give it a good stir and you are done, We prefer the capsicum to remain on the crunchier side so I usually donot cook much after adding the capsicum. If you prefer to cook it further, you may continue to do so for few more minutes over low heat.

Adjust the seasoning and you are done. You may add some finely chopped green chilli if you want some extra zing. !!!