First, clean and wash the fish really well.

Next, cut each fish into two to three pieces.

Now, take a frying pan and add some oil to it and heat until it smokes lightly.

Put in the pieces of fish and let it fry.

Let the fish release all its water. Add some salt and stir once again.

Leave the fish on low to medium flame for around 5-7 minutes. Stir occasionally.

Now, while the fish is cooking slowly, prepare a paste.

For the paste, in a blender put in the chopped tomato, chopped onions, ginger, and cloves of garlic.

Blend them all together to a smooth paste.

Next, when the fish has released most of its water, drain out the excess water.

Next, keep the fish aside.

Now, take a kadhai and add some mustard/vegetable oil. Let it smoke a bit and then put in a bay leaf and dried red chilis (break the chilis from the middle).

When they start to give out the fragrance, add in the blended mix.

Stir all the ingredients continuously for around 5 minutes.

After that, add in the red chili powder, turmeric powder, salt to taste, and sugar to taste.

Combine all of them and stir them continuously.

When the water starts to dry add in the loitta fish.

Mix all the ingredients and masala with the fish. Keep the flame low and go on stirring.

Let the water dry a bit and then stir again.

Put in the lime juice and combine them nicely.

Again, keep on cooking the fish and the masala mix.

When you feel like the mixture is almost dry and tight, add in the chopped coriander, slit green chilis, and pepper.

Cook them together for 3 minutes more on low flame.

By now the mixture will be dry ultimately. Check the taste and if you feel everything is okay, then turn off the flame and keep the dish in the kadhai for a few minutes.

Now, take the Loita Macher Jhuri out of the kadhai and transfer it into a bowl.