Broiled Tilapia with Coconut-Curry Sauce

(adapted from this sept2002 cooking light recipe)

• 1 teaspoon dark sesame oil, divided
• 1 teaspoon ground ginger
  
• generous scoop of minced garlic
  
• 1 cup chopped sweet onion
• 2 heaping tsps curry powder
• 1/2 teaspoon ground cumin
• 4 teaspoons low-sodium soy sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon salt, divided
• 1 (14-ounce) can light coconut milk
• 2 tablespoons chopped fresh cilantro
• 4 (6-ounce) tilapia fillets
• Cooking spray
• 3 cups hot kashann's coconut rice
  

Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.
Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce over kashann's delicious rice.