Soak the dried Kashmiri red chilies in warm water for about 15 minutes to soften them, then drain well.

In a blender or small food processor, combine the soaked chilies, garlic, ginger, cumin seeds, peppercorns, cloves, cinnamon stick, sugar, salt, and half of the vinegar.

Blend the mixture into a smooth, thick red paste, adding the remaining vinegar gradually as needed to achieve the right consistency.

Prepare the mackerel by making deep slits on both sides of the fish and along the stomach cavity, ensuring not to cut all the way through.

Generously stuff the Recheado masala paste into the slits and cavity of the fish, and coat the exterior lightly with any remaining paste.

Heat the vegetable oil in a frying pan over medium heat until it shimmers but does not smoke.

Carefully place the stuffed fish into the hot oil and fry for about 4-5 minutes on one side until the skin is crispy and slightly charred.

Gently flip the fish and cook for another 3-4 minutes on the other side until the flesh is opaque and flakes easily with a fork.

Remove the fish from the pan and place it on paper towels briefly to drain any excess oil.

Serve immediately while hot and crispy, accompanied by lemon wedges and a side of steamed rice.