Season the hamachi collars with salt and pepper. Heat olive oil in a skillet over medium heat. Sear the hamachi collars for about 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.

Make the Tomato Curry

In the same skillet, add the chopped onions, garlic, and ginger. Sauté until onions are translucent. Add the diced tomatoes and cook for about 5 minutes until they soften. Stir in the curry powder and cook for another minute.

Add Chickpeas and Coconut Milk

Add the cooked chickpeas and coconut milk to the skillet. Stir well and let it simmer for about 10 minutes, allowing the flavors to meld together. Adjust seasoning with salt and pepper.

Finish with Mint

Once the curry is ready, stir in the chopped mint leaves and remove from heat.

Serve

Place the seared hamachi collars on a plate and ladle the tomato curry with chickpeas over the top. Garnish with additional mint if desired.