In a small bowl, mix together the coconut, garlic, cumin, coriander, cayenne, turmeric, 1 tsp. salt and 2 tbsp. water.
In a wok or large skillet with a lid, heat the oil over high heat. Add the mustard seeds and cover immediately (the seeds will begin to pop). When the popping slows down, uncover, add the peas and cook for 1 minute.
Stir in the coconut mixture. Cook, stirring occasionally, until the peas are just tender and still bright green, about 3 minutes.