Mala" (or Mola/Mourala) fish is known in English as the Indian carplet or pale carplet. Its scientific name is Amblypharyngodon mola. In Bangladesh and India, it is a highly popular, small freshwater fish. [1, 2, 3]

Locally, this fish is well-regarded not just for its taste, but also because it is packed with essential micronutrients like Vitamin A, calcium, and iron. It is most commonly prepared in Bengali households as a dry, spicy mash (charchari) or a light, watery gravy (jhol) with vegetables like potatoes and tomatoes