Clean hilsha fish head first and coated with salt and turmeric powder.

Heat a pan with 1 tablespoon mustard oil and fry the hilsha fish head and keep aside.

In a same pan add residual mustard oil and bengal five spices to allow splutter. Add garlic chopped and saute on a low flame. Add potato and pumpkin cubes and cover it for few min.

Add malabar spinach pieces, green chilli and saute. Cover the pan till it become soft. Open the lid add partly mashed fish head, turmeric and red chilli powder and fry. Add sugar and fry till it become dry.

Pui kata is ready to be served.