Taro stem pieces boil in water till it become soft. Drain the water and let it to cool.

Head parr of fish coated with salt and turmeric powder and deep fry in oil. Break the hilsa head into small pieces.

Mashed the taro stem and drain the excess water. In a same pan add oil and add mustard seeds. Add chopped garlic and saute till it become soft.

Add the mashed taro stem and fry till it become dry.

Add salt, turmeric powder,sugar and chilli paste and saute for few min.

Add the pieces of hilsa head part and mix properly and fry. Kochu saak is ready to be served.