Recheado Masala Fish (Indian Seafood)

Soak all the spices, ginger, garlic, tamarind pulp and Kashmiri chillies except the oil in vinegar.
Add sugar and salt.
Also add turmeric powder.
Combine everything very well and let marinate for 35-40 minutes.
Grind the mixture until smooth and soft. Add more vinegar if necessary, but make sure the paste is thick, so add vinegar accordingly. If the masala paste is thin, it will not stick to the fish.
Rinse the fish cut from the center and make an incision from the top. You can see the fish below for clarity.
Now put the paste in the center and in the incision. Cover all the fish with this paste. Marinate the fish for 30 minutes.
Place oil in a shallow frying pan, once the oil is very hot, fry the stuffed mackerel.
Fry until golden brown on both sides.
Serve the mackerels hot with salad, lime wedges, rice and curry.
Notes
1. Make sure the masala paste is thick otherwise the result will not be good.
2. If you can't find Kashmiri chillies, use Bedgi chillies or Kashmiri red chilli powder.
3. You can use white vinegar or coconut vinegar.
4. Any leftover pasta can be stored in the refrigerator for future use.
5. Cinnamon can be avoided as it is a strong spice usually used for meat or chicken.

foods：
4 mackerel
18 dried red chilies
1 inch ginger
8 cloves of garlic
1.5 teaspoons pepper
1 teaspoon cumin
½ teaspoon turmeric
cinnamon stick
4 teeth
2 cardamom
1 tablespoon of sugar
2 marble-sized tamarind balls
2.5 tablespoons of vinegar
to fry oil