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Coat the tilapia with the marinade ingredients (ginger-garlic paste, green chillies, Kashmiri red chilli powder, turmeric, coriander powder, cumin powder, garam masala, vinegar, and salt) evenly and rest for 15-20 minutes.
Blend egg whites, cheese, garlic, vinegar, hot water, salt, sugar, and oil until creamy and slightly thick to make the white sauce.
Heat a nonstick pan and spray lightly with oil. Place the marinated fillets and cook 2-3 minutes per side until just golden.
Lower heat, add 1 tbsp of water, cover for 1 minute and cook to keep the fish moist.
Pour the white sauce over the fish and cook covered on low heat for 30 seconds.
Top with coriander leaves and red chilli flakes, then serve hot.