The most common way of eating fish in traditional Assamese homes is by preparing a stew with herbs, vegetables, and greens as per preference and availability. Fish is also prepared by roasting or char-grilling. A favourite is a small fish roasted in banana leaves ("paatotdia"). "Hukoti" is a special fish dish prepared from dried small fish like ("puthi maas") pounded with arum stem and dried and stored in bamboo tubes. Variations of this exist among the ethnic communities of northeast India in general and Assam in particular. Dried and fermented small fish "puthy mas" (Ticto barb), three to four in number, are roasted with lavish amounts of green chilis, tomatoes, ginger and garlic (all roasted). The ingredients are then pounded in a mortar to make a coarse paste and served with rice. Fish eggs and innards are also cooked and consumed. Petu bhoja(Intestine n Gut fried of fishes) is also considered a delicacy along with The Traditional Assamese Jal(Herbal Fish Curry made with Medicinal herbs like Bhedailota(Chinese Fever Vine), Noroxingho(Curry leaves), Bon Dhunia, Man dhunia, Manimuni(Asiatic Pennywort), Tengesi leaves etc known for its rich flavour n medicinal n antioxidant qualities.