Prepare Mustard Sauce. Cover and chill for 1 hour.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces. In a small bowl stir together curry powder and cooking oil; brush on both sides of fish.
Coat the unheated rack of a broiler pan with cooking spray. Place fish on the prepared rack. Broil about 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork.
Serve the fish with the Mustard Sauce. Garnish with fresh ginger. Makes 4 servings.
In a small bowl stir together plain fat-free yogurt, lime juice, and Dijon-style mustard.